Method:
Pour the Six Saints Rum, spiced chocolate porter reduction, manuka honey and orange juice into the vacuum chamber.
Place a large orange zest, a sizeable piece of cassia bark, a dried fig, star anise and a table spoon of cacoa nib tea into the receptacle glass.
Light the burner under the vacuum chamber.
The alcohol will evaporate from the vacuum chamber as it is heated and travel as a gas to the receptacle where it will condense and flash infuse with the ingredients before being pulled back into the cooling vacuum chamber. The infused drink is the poured into a glass to serve.